JPS61231974A - Method for processing and treating fishery product raw material - Google Patents

Abstract

PURPOSE:To obtain a tasty food having a new flavor and sense of eating, by treating a fishery product raw material, e.g. fish or shellfish, in a twin-screw extruder and forming tissues. CONSTITUTION:One or two or more fishery product raw materials selected from fish meat, shellfish meat, crustacean meat, molluskan meat and seaweed or a mixture thereof with an additive, e.g. wheat flour, soybean flour, wheat gluten, potato starch, etc., is fed to a twin-screw extruder and treated, e.g. kneaded, heated or molded, in the above-mentioned extruder.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention is a novel method for processing marine product raw materials, particularly a method for processing marine product raw materials such as seafood meat using a twin-screw extruder and organizing them to produce new foods with different properties and textures. It is related to.

In Japan, seafood and seaweed have been widely eaten and served as valuable nutritional sources since ancient times. However, in recent years, people's lifestyles have become westernized and diversified, and the smell of seafood itself, the presence of bones, and their removal are disliked, so young people in particular are less likely to eat seafood. The consumption of meat has become less common, and more meat has come to be eaten instead.

In order to prevent this so-called fish separation, methods have been tried to make these seafood and seaweed more edible. Other methods have been developed to produce crab meat-like fibrous foods by molding and heating raw material for rubbing fish meat into noodle strings through a nozzle or slit, or by extruding it into a coagulating liquid and chemically denaturing it. , various foods that can be deliciously ingested with fish protein with completely different flavors and textures are provided.
Especially recently, crab meat-like foods have been widely used.

In this way, meat-like or crabmeat-like foods with different properties and textures are provided from fish and shellfish raw materials, but there are some cases where the meat-like texture is insufficient, or when using ground meat as raw material. In addition to the drawbacks such as the inability to use water-soluble proteins, the production of these proteins requires equipment that has the respective functions for kneading, molding, heating, and other processes, making it difficult to purchase such equipment. This method has the drawback of requiring a large amount of cost and labor for operation and maintenance. Furthermore, the development of foods that make seaweed delicious and ingested has not been sufficient.

Thus, the present inventors have processed marine product raw materials such as seafood and seaweed using simplified equipment and methods to produce water-soluble proteins and salt-soluble proteins that differ in properties and texture from those raw materials. With the aim of providing a method for manufacturing new foods that preserve the flavor and serve as edible food, we have conducted a variety of research studies and found that when processing marine product raw materials such as fallen fish meat using a twin-screw extruder, It has been discovered that a single device can be used to easily organize and provide delicious foods with new flavors and textures.

Therefore, the present invention is characterized in that one or more kinds of marine product raw materials consisting of fish meat, shellfish meat, crustacean meat, mollusc meat and seaweed, or these raw materials and mixed additives are processed using a twin-screw extruder. The present invention provides a method for processing marine product raw materials.

The present invention will be explained in detail below.

In the present invention, fish meat, shellfish meat, crustacean meat,
Mollusk meat and one or more types of seaweed are used.

Fish meat is obtained by removing the heads, internal organs, and inedible parts such as vertebrae from the bodies of various fish such as mackerel, sardines, cod, pollock cod, flounder, bonito, horse mackerel, etc., and then harvesting the flesh using a fish meat collector. used. In the present invention, processed fish meat, such as fish meat that has been exposed to water and made into a surry boat shape, or so-called marine beef, which is made into dried granules by removing lipids and water from fish meat, is not used, and is not modified. Fish meat is used to make the most of the raw material and retains water-soluble protein, salt-soluble protein, and fats and oils.

Shellfish meat includes clams, freshwater clams, clams, scallops,
Oysters and other crustacean meat include crabs, shrimp, krill, etc.
Squid, octopus, etc. are used as mollusk meat. In addition, seaweed such as wakame, kelp, and nori are used.

Only one type of these raw materials for marine products may be used, or several types may be used in combination. The combination, proportion, etc. are arbitrarily selected depending on the purpose. In that case, they may be mixed in advance, or they may be mixed and kneaded in a twin-screw extruder.

Each raw material is usually used in its raw form with high moisture content without drying to remove moisture. Alternatively, the meat may be ground and chopped into minced meat or small pieces using a chopper in advance, but such processing can also be carried out in a twin-screw extruder.

In the present invention, such marine product raw materials alone may be used, but mixed additives may be added as necessary.

As such mixed additives, for example, cereal flours such as wheat flour, soybean flour, soybean protein powder, wheat gluten, and potato starch are preferably used. The use of these mixed additives is optional, and the types and blending ratios are also optional, but when used, they can be used to adjust the moisture content of the above-mentioned high-moisture seafood raw materials, reinforce or bind them, and are suitable for the product. It is suitable because it can provide texture, flavor, hardness, and color tone, and can be varied depending on the type, blending ratio, and combination of additives, and can provide structured foods with animal meat-like or preferable textures.

Regardless of whether such mixed additives are used, powdered or liquid seasonings, spices, swelling agents,
Additives such as thickeners and colorants can be used as appropriate.

These additives and raw materials for marine products may be mixed in advance or within the apparatus.

In the present invention, such marine product raw materials or mixed additives with these raw materials are processed using a twin-screw extruder. An extruder is a device that has the function of performing temperature treatment and mechanical treatment at the same time. Specifically, transportation, compression,
It has the ability to process processes such as mixing, mixing, shearing, heating, sterilization, swelling, and molding in a short time, making it useful in the production of various foods.

The extruder consists of five parts: feeder, barrel, screw, die, and heater (or cooling part), and its characteristics are determined by the number and shape of the screw axes, and their mutual positional relationship (in the case of multiple extruders). .

This extruder generally comes in two types: a single-screw type with one screw, and a twin-screw type with two screws.In the single-screw type, the movement of material is only due to friction between the barrel and the material, but in the dual-screw type, the movement of the material is due to mutual engagement. The extrusion and sliding effects of the rotating screw are also added. For this reason, the production capacity of the single-screw type is affected by the moisture, oil content, pressure, etc. of the raw material, but the production capacity of the two-screw type is flexible within a certain range and is not affected by moisture, etc., making stable operation possible. Therefore, a twin-screw type extruder can be used satisfactorily even for high-moisture and high-oil content raw materials such as marine product raw materials, and therefore a twin-screw type extruder is used in the present invention.

Such two-screw extruders include those commercially available in Japan from Suehiro Iron Works Co., Ltd. and Kowa Kogyo Co., Ltd., and foreign products include those manufactured by Clextral in France. In all of the devices from these companies, the twin screws rotate in the same direction and are fully engaged, ensuring that the material within the barrel is transferred without any hindrance.

According to the present invention, if the seafood raw material or the raw material and mixed additives are fed from the feeder to the twin-screw extruder,
Processes such as cross-talk, heating, and molding are performed continuously within this single device, resulting in a structured final product. At that time, it can be formed into various arbitrary shapes such as a planar shape, a rod shape, a granular shape, a section shape, etc. depending on the shape of the die. seafood raw materials,
Alternatively, the feed rate of this raw material and mixed additives to the extruder is preferably 50 to 300 revolutions per minute (1, and the screw rotation speed is preferably 100 to 150 revolutions per minute.The barrel temperature is 70 to 200 revolutions per minute.
0°C is preferable; below 70°C, the organization is still insufficient, and above 200°C, a burnt odor may appear.
Undesirable. When using a vegetable protein such as soybean protein powder, a barrel temperature of around 150°C (±10°C) is suitable for its organization. The resulting final product may be more meat-like with an even more disgusting taste than conventional products, or may be a snack-like food, resulting in a new food that is completely different from the raw materials in terms of properties, texture, etc. It will be done. Even when the product was carefully inspected using an electron microscope, it was found that it did not have its original shape and that the tissue structure had changed.

Thus, according to the present invention, one or more kinds of marine product raw materials consisting of fish meat, shellfish meat, crustacean meat, mollusc meat and seaweed, or the raw materials and mixed additives are processed with a twin-screw extruder. By organizing the raw materials, it is possible to make use of the raw material dough, retain water-soluble proteins, retain the flavor derived from the raw materials, and provide foods with different properties and textures and new organizational structures. It does not have the appearance or odor of fish or seaweed, and can be deliciously eaten as is, but it can also be used as a raw material for hamburgers, ham, etc.

In addition, the manufacturing process is economical and efficient as it can be processed in a short time using a single multi-functional device without using a dedicated machine with a single function for each process. Furthermore, the present invention is very effective in that it is possible to effectively utilize marine resources such as seafood and seaweed, and at the same time to develop new uses for the twin-screw extruder.

The present invention will be further explained below with reference to Examples.

Example 1 Mackerel was processed using a fillet machine to remove the head, internal organs, and vertebrae.
After the fillet is removed, it is processed with a fish meat harvesting machine to remove small bones,
The skin was removed to obtain ground meat-like fallen meat.

This droplet was processed with a two-screw extruder (Model α Riser 100 manufactured by Suehiro Iron Works Co., Ltd.) under the following conditions. That is, the feed rate of the fallen meat to the extruder was 800 g/min, the screw rotation speed was 120 rpm, and the barrel temperature was maintained at 150°C.

Not only was it observed with the naked eye that the resulting product was organized, but even when the microstructure was examined in detail using a transmission electron microscope, the original shape of fish meat was not present at all, and the tissue structure was completely modified. This was confirmed.

This product also had a chewy texture similar to that of livestock meat.

Example 2 10 minced sardines after removing their heads and internal organs
An appropriate amount of edible red coloring was added to a mixture of 0 parts and 50 parts of defatted soybean powder, and extruder treatment was performed under the same conditions as in Example 1. The obtained product had an appearance very similar to that of livestock meat, and as a result of inspection with the naked eye and a transmission electron microscope, it was confirmed that it was completely organized, and the texture was also very similar to that of livestock meat.

Example 3 A formulation as shown in Table 1 containing marine products as the main raw material was subjected to extruder treatment under the same conditions as in Example 1. It was confirmed that the obtained product was structured and had a unique flavor derived from the raw marine product.

Table 1

Claims (1)

[Claims] Processing of marine product raw materials characterized by processing one or more kinds of marine product raw materials consisting of fish meat, shellfish meat, crustacean meat, mollusc meat and seaweed, or these raw materials and mixed additives using a twin-screw extruder. Law.